What's for dinner guys....?????

[Kneecough]

Originally Posted by RobearH

Wow that’s some tasty looking sushi!

Indeed, my favorite spot anywhere... and it’s in Orlando.

[-lenny-]

Sushi Macro! Looks tasty, although I struggle with seafood...

[timepieceluvr]

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[piratfisk]

^^^ Oh boy! Please send leftovers, but I doubt there will be any!

[eddsi]

Originally Posted by Kneecough

Indeed, my favorite spot anywhere... and it’s in Orlando.

Where in Orlando? That looks great.

[Kneecough]

Originally Posted by eddsi

Where in Orlando? That looks great.

Kabooki Sushi, it really is great.

[Baco Noir]

Great dinner tonight. Bunless bison burgers on garden lettuce, with sautéed onion and mushrooms with sweet potatoes fries and served with a 2011 Syrah from Walla Walla.

[Baco Noir]

Baby back ribs and homemade coleslaw.

[BNA/LION]

Some appetisers, sourdough bread, Local fish here in Cabo San Lucas, Totoabo and veggies. Was too dark to get dessert pics but they brought a special one that lit up.

[-lenny-]

^^^^ That is dinner with a view. Fantastic!

[Fat_ninja]

Originally Posted by BNA/LION

Some appetisers, sourdough bread, Local fish here in Cabo San Lucas, Totoabo and veggies. Was too dark to get dessert pics but they brought a special one that lit up.

Congrats on the anniversary... I think I’ve been here. Is the restaurant entrance on top of the hill?

[77T]

A delayed account of my Memorial Day Grill-a-thon - old school way. Done on Sunday while watching the triumvirate of racing - Monte Carlo GP, Indy 500 & Coke 600...

Fire: White Oak coals from scratch
Grill: Cheap Weber - firing Oak in the bowl of expensive grill is sure way to ruin it.

Smoked Cheese
Grilled Shrimp
Grilled Chicken
Tomahawked Rib Steak
Mojo Marinated Boston Butt

The fire comes first - during the 2 hours of building coals worthy of working on the meat, you can do your prep.









Those coals do double duty - direct heat + gentle smoking.

While coalmaking underway, the items needing prep get attention.



Salted and waiting 2 hours on fat edge. This brings them up to room temp. The Salt does double duty drawing moisture and protecting meat while waiting.



Chicken was bagged with nothing more than Good Seasons Italian oil/vinegar salad dressing. Again waiting to come up to room temp.



The Boston Butt takes a bath with a bottle of Mojo and then a trim of the fat cap. For hot smoking, less fat means less flare.



The first thing on the grill needs the least prep - cut up a block of mild Colby cheese and load into a tray. Smoke can quickly get into all the spaces before the heat separates the milk-fat soul from the curd body. Then a hand blending gets the smoke evenly distributed.

The next item is to bag the shrimp with a custom bbq marinade. Takes only a few minutes.

I don’t skewer the shrimp - to save time and avoid piercing the shrimp, I just use a fish grilling basket. Mine is like this one



Those two are quick work for the new coals. Working very fast so didn’t have time to make pics. Cheese tray and basketed shrimp means both hands in constant use. Only have pics of the finished product.





Yep - that’s a paper plate. Why? Because bystanders can’t resist them. Stand-up Appetizers while the next items get attention! Who needs fancy stoneware for that?

Searing needs the peak of coal temps.








A foiled brick lends vertical support.







Once the heat is down, the chicken is next.







And now the lowest heat - but still hotter than cold smoking a butt. Get grilled flavor and smoke at same time.



All 6 sides get treatment with grill covered to trap the smoke. Basting regularly with mojo all the while. Then only an hour later it’s foil wrapped and into the oven for a slow roasting.



Last shot, the steaks were the way I like.



Hope your holiday weekend went well.


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[BNA/LION]

Originally Posted by Fat_ninja

Congrats on the anniversary... I think I’ve been here. Is the restaurant entrance on top of the hill?


Thanks! We met 19 years ago this weekend!

https://aubergeresorts.com/esperanza/

[jatco]

Originally Posted by 77T

A delayed account of my Memorial Day Grill-a-thon - old school way. Done on Sunday while watching the triumvirate of racing - Monte Carlo GP, Indy 500 & Coke 600...

Fire: White Oak coals from scratch
Grill: Cheap Weber - firing Oak in the bowl of expensive grill is sure way to ruin it.

Smoked Cheese
Grilled Shrimp
Grilled Chicken
Tomahawked Rib Steak
Mojo Marinated Boston Butt

The fire comes first - during the 2 hours of building coals worthy of working on the meat, you can do your prep.









Those coals do double duty - direct heat + gentle smoking.

While coalmaking underway, the items needing prep get attention.



Salted and waiting 2 hours on fat edge. This brings them up to room temp. The Salt does double duty drawing moisture and protecting meat while waiting.



Chicken was bagged with nothing more than Good Seasons Italian oil/vinegar salad dressing. Again waiting to come up to room temp.



The Boston Butt takes a bath with a bottle of Mojo and then a trim of the fat cap. For hot smoking, less fat means less flare.



The first thing on the grill needs the least prep - cut up a block of mild Colby cheese and load into a tray. Smoke can quickly get into all the spaces before the heat separates the milk-fat soul from the curd body. Then a hand blending gets the smoke evenly distributed.

The next item is to bag the shrimp with a custom bbq marinade. Takes only a few minutes.

I don’t skewer the shrimp - to save time and avoid piercing the shrimp, I just use a fish grilling basket. Mine is like this one



Those two are quick work for the new coals. Working very fast so didn’t have time to make pics. Cheese tray and basketed shrimp means both hands in constant use. Only have pics of the finished product.





Yep - that’s a paper plate. Why? Because bystanders can’t resist them. Stand-up Appetizers while the next items get attention! Who needs fancy stoneware for that?

Searing needs the peak of coal temps.








A foiled brick lends vertical support.







Once the heat is down, the chicken is next.







And now the lowest heat - but still hotter than cold smoking a butt. Get grilled flavor and smoke at same time.



All 6 sides get treatment with grill covered to trap the smoke. Basting regularly with mojo all the while. Then only an hour later it’s foil wrapped and into the oven for a slow roasting.



Last shot, the steaks were the way I like.



Hope your holiday weekend went well.


Sent from my iPhone using Tapatalk Pro

.
Damn.. All I can say is WOW....-
What a feast...
Kudos to ya..

It was a good GP..

[G8RDPM]

Originally Posted by BNA/LION

https://aubergeresorts.com/esperanza/

Happy anniversary!
Hope you and C enjoy a well deserved vacation!

We missed by 2 weeks!

[piratfisk]

I'm so hungry looking at that post, especially as I look into my tuna salad for lunch.

[BNA/LION]

The Office in Cabo San Lucas.

[Baco Noir]

^^^ That doesn’t suck! LOL. Looks fabulous.

[jatco]

Originally Posted by BNA/LION

The Office in Cabo San Lucas.]

Haven't been to the 'Office' but love and have stayed many a time in Los Cabos @ Coral Baja. Always our best R&R holiday......!

[piratfisk]

Nice one, Senor LION. I'd be a happy man if I was there. Good stuff!

[BNA/LION]

Dinner last night was Fantastic. I highly recommend this restaurant if you are in Cabo. We had the pork chops and chicken. Make a reservation!

https://www.flora-farms.com/

[TheVTCGuy]

Last night I had the most excellent of meals! Cherry Jello!!!! The texture was perfect, the aroma tantalizing, and the taste!? OMG!!!! There are NO words to describe the delectable experience...




Recovering from Colon surgery sucks!!!!!!

[-lenny-]

Originally Posted by TheVTCGuy

Last night I had the most excellent of meals! Cherry Jello!!!! The texture was perfect, the aroma tantalizing, and the taste!? OMG!!!! There are NO words to describe the delectable experience...




Recovering from Colon surgery sucks!!!!!!

My paternal grandmother used to make us all kinds of treats. Mainly baking, but every now and then she would flash up some cherry Jello. Does it come in any other flavour?

[.brian.]

Was there at least some vodka in there?

[TheVTCGuy]

Originally Posted by -lenny-

My paternal grandmother used to make us all kinds of treats. Mainly baking, but every now and then she would flash up some cherry Jello. Does it come in any other flavour?

Tonight: Orange!

Originally Posted by .brian.

Was there at least some vodka in there?

If I drank vodka right now it would send me back to the hospital

[piratfisk]

Later this summer, I can drop an airplane bottle in your mailbox if you're still incapacitated. I can probably fit a whole bunch of those tiny Jell-O boxes in my motorcycle jacket pockets, too

[roaddog359]

Rib tips, smoked pork butt for pulled bbq pork sandwiches. Sorry no after pulled pics. It was eaten too fast.

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[BNA/LION]

Originally Posted by TheVTCGuy

Last night I had the most excellent of meals! Cherry Jello!!!! The texture was perfect, the aroma tantalizing, and the taste!? OMG!!!! There are NO words to describe the delectable experience...

Recovering from Colon surgery sucks!!!!!!

Jello Looks Yummy! Let me know when you can eat solid food again and Dinner is on me. I hope you are feeling better!

[BNA/LION]

Sushi Ota! If in San Diego, CA a must go to restaurant.
http://www.sushiota.com/

[piratfisk]

Thanks for the SD tip!